Armenian
Ingredients
- 3 pound rockfish fillets, (Rock cod)
- 4 tablespoon oil
- 4 - 5 green onions, chopped fine
- French dressing
- 1 eggplant, sliced
- 1/4 teaspoon pepper
- 1 tablespoon dry parsley
- 1 teaspoon salt
- 1/2 cup sliced canned mushrooms, drained (optional)
- 1/4 teaspoon Italian herbs
- 7 ounce can hot tomato sauce
Directions
- Marinate fish fillets in french dressing to cover for 1 hour.
- Saute eggplant slices in oil.
- Remove slices, and add parsley, onions, and seasonings, and saute.
- Oil a 2 quart casserole, and alternate layers of sauteed seasonings, egg plant and fish fillets.
- Top with tomato sauce that has been mixed with 1 can water and mushrooms.
- Bake in hot oven, 450 degrees for 20 minutes.
- Serve with garlic bread.
Other Information
Author: Mrs C M Love
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: fillet, oil, green onion, French dressing, eggplant, pepper, parsley, salt, mushroom, herb, tomato sauce
Equipment: measuring cups, measuring spoons, knife, oven, baking dish, stove, pan
See Also
Rezuto
Author: Person.Mrs. Charles Turina
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: onion, clam, celery, parsley, oil, water, tomato, salt, pepper, tomato sauce, rice
Equipment: measuring cups, measuring spoons
Dutch Country Bean Soup
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: bean, tomato sauce, ham, potato, parsley, onion, salt, pepper, celery
Equipment: measuring cups, measuring spoons, knife, stove, pot
Cod Fish Stew (Danish)
Author: Mrs Clifford Olsen
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: fillet, green pepper, bacon, salt, onion, pepper, potato, water, tomato, celery seed, parsley, carrot
Equipment: measuring cups, measuring spoons, knife, stove, pot
Pork Steaks with Creole Sauce
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Ingredients: pork shoulder, salt, pepper, onion, garlic, parsley, mushroom, green pepper, lard, flour, tomato juice, sugar, olive
Baked Haddock
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: haddock, bread crumb, parsley, herb, egg, butter, pepper, salt
Equipment: measuring cups, measuring spoons, knife, oven, baking pan
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove